Trattoria Romana
Last inspected: Mar 6, 2025
74
Score
The health department has logged five inspections at Trattoria Romana, the earliest from 2023. The most recent visit was on Mar 6, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The most recent inspection cleaned up several issues, finishing with four violations after five on the prior visit.
Restaurants in Lincoln average 87, so Trattoria Romana trails the local norm. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 6, 2025
Re-Inspection
2 major violations. 2 minor violations. 2 corrected on site.
View 4 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The establishment is lacking drain plugs for the three bay sink in the dish area. Establishment must be able to effectively fill sinks to wash rinse and sanitize
4-301.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice cream scoop was observed stored in stagnant water between uses.
3-304.12
Physical facilities not in good repair
Inspector notes: Grout was observed low in the kitchen/prep area. The physical facilities must be maintained in good repair.
6-501.11
74
Feb 18, 2025
Routine
1 critical violation. 4 major violations. 5 minor violations. 3 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
Inspector notes: The 2 door low boy in the kitchen was observed held at 46 degrees Fahrenheit. Snail salad and Tuna was observed at 46DF. Items were voluntarily disposed of. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. The one door refrigerator in the kitchen was observed held at 48 degrees Fahrenheit. Mozzarella and Burrata cheese was observed at 48 DF. Items were voluntarily disposed of. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by utencils and kitchen equipment. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the three bay sink. The facility is lacking test strips to measure the concentration to the chlorine sanitizing solution for the dish machines. The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the dishwashing area.
4-302.14
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The establishment is lacking drain plugs for the three bay sink in the dish area. Establishment must be able to effectively fill sinks to wash rinse and sanitize.
4-301.12
Food contaminated by miscellaneous source
Inspector notes: Food items were observed stored on the floor in the in the storage closet and walk in freezer. Food must be stored at least 6 inches above the floor.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice cream scoop was observed stored in stagnant water between uses.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces must be maintained. The non-food contact surfaces of the blower fans in the walk in cooler have an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces must be maintained.
4-602.13
Physical facilities not in good repair
Inspector notes: Grout was observed low in the kitchen/prep area. The physical facilities must be maintained in good repair.
6-501.11
45
Nov 30, 2023
Re-Inspection
No violations found.
100
Nov 28, 2023
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of person in charge some pasta was placed hot in the refrigerator in containers greater than four inches deep before inspection prior inspection. Food items were removed from deep containers to shallow containers and sent to walk-in freezer to allow for rapid cooling. cooling methods were reviewed.
3-501.15
90
Nov 16, 2023
Routine
2 critical violations. 4 major violations. 5 minor violations. 6 corrected on site.
View 11 violations
Food contacted unclean equipment or utensils
Inspector notes: Ice used to serve customers was observed stored in a bin in direct contact with beverage tubing. Staff disposed of the ice during this inspection.
3-304.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Ambient temperature of the low boy units, coffee area, and dressing station was observed held between 45-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Milk was stored overnight at the unit was voluntarily disposed of.
3-501.16(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by fruit flies at the coffee area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the bar area-ginger express. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink next to slicer. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the outside fans at the bar low boy unit have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of nuts and sugar are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food contaminated by miscellaneous source
Inspector notes: A hand sink located at the coffee area is adjacent to hot hold unit. Splash guard is required between hand sink and unit. Pictures taken.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice cream scoop is stored on an unclean surface between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards on the preparation units and bar area are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
39
Frequently Asked Questions
When was Trattoria Romana last inspected?
The most recent health inspection at Trattoria Romana on file is from Mar 6, 2025. The public record contains five inspections in total.
How does Trattoria Romana compare to other restaurants in Lincoln?
Trattoria Romana most recently scored 74 out of 100, which is lower than the Lincoln average of 87.
Has Trattoria Romana's inspection record improved over time?
Yes. Recent inspections at Trattoria Romana have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about five previously.
What does a medium risk rating mean?
A medium risk rating at Trattoria Romana means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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